Grilled Pesto Garlic Butter & Charred Lemon Pizza

Remove your dough from the fridge at least 45 minutes before working with it. Make sure your grill is clean and well oiled to prevent sticking! Heat the grill over medium high heat (about 450 degrees). On a large plate, stretch out your room temperature dough to form a 10-12 inch circle, using olive oil when needed to prevent the dough from sticking. Don’t worry about it being a perfect circle! Brush each side lightly with olive oil. Add directly to the grill, cover and cook for about 3 minutes until the bottom of the crust is golden brown. Remove from the grill and add your toppings to the side that has been grilled. Turn the grill down to medium and add the pizza back to the grill, raw dough side down, for another 4-5 minutes until the toppings have melted and the dough is cooked through. Be careful not to burn the bottom side of the dough! Finish with more grated Parmesan cheese and red chili flakes. To make the Pesto Garlic Butter: Combine melted butter, basil, garlic clove, walnuts or pine nuts, olive oil, and grated Parmesan cheese.